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Greek Potatoes with Lemon Vinaigrette

Posted by on May. 8, 2009 at 5:22 PM
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Greek Potatoes with Lemon Vinaigrette

1 1/2 c. olive oil
5 Tbsp. fresh lemon juice
2 Tbsp. chopped shallots
2 Tbsp. chopped fresh oregano or 1 Tbsp. dried
1 Tbsp. chopped fresh Italian parsley
2 garlic cloves, minced

3 lbs. large russet potatoes, peeled, each cut into 6 wedges
1/2 c. chicken stock or canned low salt chicken broth

Preheat oven to 425F.

Whisk olive oil, lemon juice, shallots oregano, parsley and garlic in
medium bowl to blend. Season vinaigrette with salt and pepper.

Toss potatoes with 1/2 cup vinaigrette on heavy large rimmed baking
sheet. Reserve remaining vinaigrette for serving. Pour chicken stock
around potatoes. Sprinkle potatoes with salt and pepper. Roast
potatoes until tender and golden brown, turning occasionally, about
45 minutes. Cool completely.

Using metal spatula, loosen potatoes from baking sheet to prevent
sticking. Divide potatoes equally among plates. Drizzle some reserved
lemon vinaigrette over potatoes.

Makes 4 servings

 

 


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by on May. 8, 2009 at 5:22 PM
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